Quinoa Baked Chicken Fingers

Name: Quinoa Baked Chicken Fingers
Yield: Makes 4 portions
Ingredients: cooked carrot batons and peas, to serve; ketchup, to serve; salt and pepper; 2 tbsp sun-dried tomato paste; 25 g/1 oz parmesan cheese, grated; 350 g/12 oz small chicken breast fillets; 150 g/5 oz cooked red and white quinoa, cooled; 1 tsp chopped fresh thyme leaves

Preparation info

Makes
4
portions

Difficulty
Easy

Appears in

Real Food Kids Will Love

By Annabel Karmel

Published 2018

About

My healthy chicken nuggets! These are tossed in sun-dried tomato paste, coated in quinoa, parmesan and fresh thyme and baked in the oven until golden.

Ingredients

150 g/5 oz cooked red and white quinoa, cooled
1 tsp

Snack
Gluten-free

Method

Preheat the oven to 180°C/350°F/Gas 4 and line a baking sheet with baking parchment.

Mix the quinoa, thyme and cheese in a bowl with a little salt and pepper.

Put the chicken and sun-dried tomato paste in a bowl. Toss to coat the chicken in the paste, then coat each pie